Synopses & Reviews

Publisher Comments

Everyone's heard the saying: What are the three most important things when looking for real estate? Location, location, location! While the phrase has almost become a cliche, it is definitely true! The location you choose for your food service operation can make or break your venture. Choosing a location is not something that should be done lightly. It is not a difficult task, but finding and securing a location is a process that should involve a significant time investment and a great deal of research. Remember, choosing a poor location is not an easy thing to fix--you can change your marketing plan or your secret sauce recipe, but changing your location is quite a different matter! Although the location process varies, depending on whether you're looking to expand your existing operation by adding a new establishment, for example, or whether you're searching for your first location, the general principles of location research are the same. This manual will help you find the information you need and lead you through the process of "Finding, Negotiating & Securing the Best Restaurant Site Location for Maximum Profit." This book is part of the new series from the editors of the "Food Service Professional Magazine. With 15 books on the most relevant food service subjects, theses are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on specific management subjects are easy to read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up-to-date and pertinent information. These books cover all the bases, providing clear explanationsand helpful, specific advice. All titles in the series include the phone numbers and Web sites of all companies discussed.

Synopsis

This new series of fifteen books - The Food Service Professional Guide To Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up to date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won’t find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the theory. Think of them as Cliff Notes TM on the subject matter. Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You’ll be using your highlighter a lot The best part aside from the content is they are very moderately priced. The whole series may also be purchases the ISBN number for the series is 0910627266. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended